Lucy Cufflin

Ginger mange touts

Preparation info
  • Serves:

    4

    as a main course side dish
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!
Lucy's Food

By Lucy Cufflin

Published 2013

  • About

This recipe also works with sugar snap peas or French beans.

Ingredients

  • 300 g mange touts
  • 1 tablespoon vegetable oil
  • 2 cm

Method

  1. Peel the ginger and cut into tiny matchsticks. Fry gently in the oil until just turning golden. This can be done ahead.
  2. Steam or boil the mange tout for 2–3 minutes, drain and add to the ginger. Stir in the soy sauce and serve.